Chicken in a coconut and cashew nut sauce

Name: Chicken in a coconut and cashew nut sauce
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice and Cumin and Saffron Wholemeal Flat Bread; 1.5 ml/¼ tsp freshly grated nutmeg; 1.5 ml/¼ tsp ground mace; 5 ml/1 tsp salt, or to taste; 2.5–5 ml/½–1 tsp chilli powder; 75 g/3 oz/6 tbsp ghee or unsalted butter; 675 g/1½ lb skinned chicken breast fillets, cut into 5cm/2in cubes; 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp garlic purée; 1 large onion, finely chopped; 2 bay leaves; 200 ml/7fl oz/¾ cup canned coconut milk; 15 ml/1 tbsp sesame seeds, finely ground; 2.5 cm/1 in piece of cinnamon stick; 6 cloves; 6 green cardamom pods, bruised; 10 ml/2 tsp ginger purée; 10 ml/2 tsp gram flour (besan); 200 g/7 oz/¾ cup thick set natural (plain) yogurt; 50 g/2 oz/½ cup raw cashew nuts

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Unlike its north Indian counterpart, this chicken korma recipe, Hyderabadi Murgh Korma, calls for creamy coconut milk counterbalanced by spicy chilli, and subtle flavour notes are added with a sprinkling of nutmeg and mace. Ghee is traditionally used for making this dish, as it lends an extra depth of flavour, but unsalted butter or oil can be substituted if you prefer a healthier option.

Ingredients

Asia
India
Main course

Ingredients

Method